Description
Fluffy, golden muffins bursting with blueberries and a crumbly streusel topping, made even more flavorful with sourdough discard. A perfect way to use your starter for a bakery-worthy breakfast treat.
Ingredients
- ¼ cup salted butter, melted and cooled slightly
- 1 cup sourdough starter (discard or active)
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries, rinsed and dried
- ½ cup all-purpose flour (for the streusel topping)
- ¼ cup granulated sugar (for the streusel topping)
- ¼ cup light brown sugar, packed (for the streusel topping)
- ½ tablespoon baking powder (for the streusel topping)
- ¼ cup salted butter, cold and cubed (for the streusel topping)
- 1 tablespoon heavy cream (or milk, for the streusel topping)
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with liners or grease with non-stick spray.
- In a large mixing bowl, whisk together melted butter, sourdough starter, eggs, sugar, vanilla extract, and milk.
- In a separate bowl, whisk the flour, baking powder, and salt. Remove 1 tablespoon of the dry mix and toss it with the blueberries to prevent sinking.
- Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix.
- Fold in the flour-coated blueberries.
- Divide the batter evenly among the 12 muffin cups.
- To make the streusel topping, in a medium bowl, mix flour, granulated sugar, brown sugar, and baking powder.
- Cut in the cold butter with a pastry cutter or fork until crumbly.
- Add heavy cream and mix until clumps form.
- Sprinkle streusel over muffin batter and top with a few extra blueberries if desired.
- Bake at 425°F for 6-7 minutes, then reduce heat to 350°F (175°C) and bake an additional 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Make sure to coat the blueberries with a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
- For an extra touch, top the muffins with a few additional blueberries before baking.
- The streusel topping can be adjusted to your liking by adding more sugar or cinnamon for extra flavor.
- Ensure the muffins cool in the pan for 5 minutes before transferring to a rack to prevent them from becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235 kcal
- Sugar: 19g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
